Capital Chefs: Fabio Trabocchi of Fiola (Part 2)

Put down the Kraft singles. Step away from the cheese whiz or whatever else you’re holding in your hand. Grilled cheese and tomato soup is about to be taken to a whole new level. Fiola style. And in this frigid weather as of late, this hearty soup and sandwich will keep you warm and your belly full.

For Fabio Trabocchi, the chef and mastermind behind Fiola, he says “there’s a lot to learn from what a kid likes,” and occasionally uses it as inspiration in the kitchen. In this dish, Trabocchi takes a childhood classic and makes a grownup version that I’m sure you’ll enjoy.

Instructions For the Soup:
1. In a medium size saute pan, heat the olive oil over a medium-high heat until hot. Add the onion and garlic and cook for a few minutes, until soft and translucent. Add chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and cook until the tomatoes begin to soften.
2. Using a wooden spoon, add the country bread chunks and stock. Continue simmering until the bread has absorbed as much of the liquid as possible. Remove from the heat and stir in the basil. Season to taste with pepper. Serve immediately with grated cheese in warmed soup bowls.

Instructions for the Toast:
1. Spread ricotta evenly on all the slices of bread and drizzle all of the slices with extra virgin olive oil. Place a basil leaf over each of the four of slices and top the same with two slices of mozzarella. Cover the mozzarella with the remaining four slices of bread.
2. Toast the sandwiches in a skillet until golden brown.

Final Assembling: Serve the soup in warm bowls and garnish with the toast.

Marissa was born and bred in New Jersey, but moved to DC for undergrad at GWU (Go Colonials, go!), fell in love with the District and learned that there was life and civilization beyond New York City. She loves eating at white-tablecloth-three-forks-at-your-place-setting restaurants, but she’ll also be the first to suggest we scarf down some chili dogs at 2 am. Simply put, she loves all things food. You can also read about why she loves DC. Follow her on Twitter and email her at mbialecki (at) welovedc.com.

Marissa Bialecki

Marissa was born and bred in New Jersey, but moved to DC for undergrad at GWU (Go Colonials, go!), fell in love with the District and learned that there was life and civilization beyond New York City. She loves eating at white-tablecloth-three-forks-at-your-place-setting restaurants, but she'll also be the first to suggest we scarf down some chili dogs at 2 am. Simply put, she loves all things food. You can also read about why she loves DC. Follow her on Twitter and email her at mbialecki (at) welovedc.com.

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